Method

Cut the lower white sections of the ramps into 1/4-inch slices. Cut the green leaves into 4-inch-long strips and set aside for later.

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the pancetta. Cook until the pancetta softens and releases some fat, about 3 minutes. Add the sliced white ramp bottoms and cook, stirring frequently, until they soften and become translucent, about 4 minutes. Season with salt and pepper.

Add the wine and cook until half of it has evaporated, about 5 minutes. Add the chicken stock. Reduce the heat to low and simmer for about 15 minutes, until the sauce thickens and becomes fragrant. Remove the sauce from the heat.

While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

Add the pasta and the reserved ramp leaves to the pan with the sauce. Raise the heat to medium and toss the contents of the pan until everything is well combined. If the pasta looks dry, add the reserved cooking water about 1 tablespoon at a time, tossing between additions. Transfer to a serving platter, sprinkle with the Pecorino Romano, and serve immediately.